Vegan Chocolatey Peanut Butter Cookie Pops

Now, I know what you're thinking..."What the hell is the bacon lovin', steak devouring, rib cooking fanatic doing even using the word vegan?"
Well, I happen to be hanging with the likes of a vegetarian these days and since food is love to me, I have been working on ways to make my favorite recipes totally vegan or at least egg less.
It's like Top Chef Challenges in my very own kitchen.

My absolute favorite cookie is the Peanut Butter.
In fact, I like mine slightly burnt.
So, I made a few adjustments and tweeked it a little to add the chocolate but they are delicious.
And I entered it into the Earth Balance BakeOff Contest, wish me luck.
Mama could use that grocery money.
And on the upside I have a boatload of peanut butter cookie dough in my freezer now from all of my attempts.

So here's the simple recipe...

Vegan Chocolatey Peanut Butter Cookie Pops
* 1 1/4 cup(s) of flour
* 1/2 cup(s) of white sugar
* 1/2 cup(s) of light brown sugar
* 1/2 cup(s) of Earth Balance Vegan Buttery Sticks
* 1/2 cup(s) of Earth Balance Natural Peanut Butter Creamy
* 1 1/2 tsp. of egg replacer powder
* 2 tbsp. of Earth Balance Organic Soy Milk Unsweetened
* 1/2 tsp. of baking soda
* 1/2 tsp. of baking powder
* 1/2 tsp. of salt
* 1 tsp. of vanilla
* 1/2 cup(s) of vegan semi sweet chocolate chips
* 36 lollipop sticks

1. Whisk together egg replacer powder and Earth Balance Organic Soy Milk Unsweetened.
2. Add softened Earth Balance Vegan Buttery Sticks and Earth Balance Natural Peanut Butter Creamy style to the egg mixture and beat just until light and fluffy, don
3. Add sugars and vanilla to the mixture and beat until combined.
4. In a separate bowl, mix together flour, baking soda, baking powder, and salt. Whisk together to combine.
5. Slowly add the dry mixture with the wet until combined.
6. Chill dough for at least 30 minutes.
7. Roll dough into 1 1/4 inch balls and insert a lollipop stick into one end. Place on cookie sheet.

8. With the flat end of a bowl or glass, gently press out the balls into one inch discs. Cookies will slightly expand while cooking.

9. Place cookie sheet into pre-heated 350 degree oven for 10-12 minutes, do not overbake. Cookies are done when they are golden brown.
10. Allow cookies to rest on cookie sheet for five minutes and then transfer to wire rack for at least 15-20 minutes to cool.

11. Melt semi sweet chocolate chips in a microwave safe bowl for 30 seconds at a time, stirring at each interval, until completely melted. About 1 minute.
12. Add melted chocolate to a sandwich baggie and snip one end to create a decorating bag for your chocolate.
13. Zig zag back and forth with the chocolate and allow them to dry at least 15 minutes. Be sure to start and end off the cookie.

14. Enjoy!

Yummy.
If you like Peanut Butter Cups, you would love these cookies.
And here is the non-vegan recipe, for my egg and butter lovin' pals...

Chocolatey Peanut Butter Cookie Pops
* 1 1/4 cup(s) of flour
* 1/2 cup(s) of white sugar
* 1/2 cup(s) of light brown sugar
* 1/2 cup(s) butter, one stick
* 1/2 cup(s) Peanut Butter Creamy
* 1 egg
* 1/2 tsp. of baking soda
* 1/2 tsp. of baking powder
* 1/2 tsp. of salt
* 1 tsp. of vanilla
* 1/2 cup(s) semi sweet chocolate chips
* 36 lollipop sticks